Chillied Tortilla Soup and Chilli-Seasoned Pot Roasted Pork

So, to go with the tortillas we made earlier, we decided on a soup to start and something to fill them later. We had originally considered three courses all using tortillas but that seemed a little much when it actually came down to it.

We actually started with some pork scratchings and guacamole, inspired by Stephen’s recent visit to Wahaca. These were brilliant, both dishes are brilliant in their own right but together they become even better. Can you see how Stephen is trying to outdo my Valentine’s pie effort with his pink Champagne and roses? At least I was subtle.

Next was the soup which used some of the tortillas but required them to be fried before adding to the final dish. This was very light in texture, more of a broth really, but had a deep, chilli flavour to it. The fried tortillas worked like croutons and were great in both their crunchy state and later on when they had softened and soaked up some of the soup’s flavour.

And then the main course. We considered various options before settling on the pot roasted pork that we’ve actually cooked before. This was as good as last time but we were both very full by the time we got to this course. There’s lots leftover which we’ve frozen for now but will be great when we need something quick from the freezer. There are some pickled red onions here too which added a really good contrast to the deep and earthy pork and would work well with lots of Mexican dishes.

Chillied Tortilla Soup
Serves Two

2 to 3 corn tortillas, preferably stale
1/6 cup plus 1/2 tablespoon vegetable oil
2-4 dried pasilla chillies, stemmed and seeded
1 garlic clove, unpeeled
1 medium ripe tomato
1 small white onion, sliced
3 cups chicken stock
Salt
1 cup cheese
1/2 lime (we forgot this)
2 cups chard (we used spring greens)

Slice the tortillas into strips and deep fry them until crispy.

Cut chillies into 1 inch squares and fry briefly for 3-4 seconds. Place half the chillies in a bowl and cover with hot water, leave for 30 minutes. Drain and discard the water. Set aside the remaining fried chillies.

Roast the garlic in a frying pan for about 15 minutes, or until blackened in places.

Roast the tomato under a hot grill until baleckened, turn over and roast the other side. About 10 minutes total.

Heat the remaining oil and fry onion until brown.

Place the rehydrated chillies, the tomato, the garlic and a third of the stock into a blender and blitz to a paste.

Raise the temperature of the onions, add the paste and fry until the paste darkens. Add the remaining stock, simmer for 30 minutes, stirring occasionally. Season with salt if necessary.

Add the greens and cook through. Assemble and serve.

Pickled Red Onions
1 cup

1 small red onion, peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon dried oregano
2 garlic cloves, peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Blanch the onion slices in boiling salted water for 45 seconds, drain and place in a bowl.

Gring the peppercorns and cumin and add to the onions. Add the remaining ingredients and enough water to just cover. Stir and leave for several hours until the water turns bright pink.